Company Filing History:
1 out of 1 
1 out of 15 Years Active: 2015
Title: Olivier Pierre Vidal - Innovator in Plant Tissue Treatment
Introduction
Olivier Pierre Vidal is a notable inventor based in Fontainebleau, France. He is recognized for his innovative approach to extracting plant substances, particularly juice, through his patented method and apparatus. With a growing interest in sustainable practices, his contributions to the field of food technology highlight some of the advancements in extracting valuable components from vegetable tissues.
Latest Patents
Olivier holds one patent titled "Method and apparatus for treating vegetable tissues in order to extract therefrom a vegetable substance, in particular a juice." This patent introduces an apparatus designed to treat plant tissues utilizing a pulsed electric field. The primary function of this apparatus is to facilitate the extraction of plant substances, notably juice, by compacting the plant tissues and subjecting them to a controlled electric field. This innovative method represents a significant development in the food processing industry.
Career Highlights
Throughout his career, Olivier has been associated with several prestigious organizations, including Maguin SAS and Université de Technologie de Compiègne. His work at these institutions has allowed him to contribute significantly to research and applied sciences, particularly in the extraction of plant-based substances for various applications.
Collaborations
During his endeavors, Olivier has collaborated with experts in the field, including his coworker Eugene Vorobiev. Their partnership emphasizes the importance of teamwork and collaboration in advancing technological innovations and methodologies within their respective domains.
Conclusion
Olivier Pierre Vidal's contributions to plant tissue treatment reflect a commitment to innovation and sustainability. With his patented method and continued collaboration with industry experts, he is poised to influence the future of food technology and the extraction processes used in various applications. His work not only enhances the efficiency of juice extraction but also supports the growing demand for more sustainable practices in the food industry.